Baked Potato Soup
A creamy, hearty soup filled with potatoes, veggies, and cheddar. Comfort food at its finest—ready in under an hour.
Equipment
- - Large soup pot
- - Potato masher
- Measuring cups & spoons
- - Wooden spoon
- Ladle
Ingredients
- 4 large russet potatoes peeled and diced
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 carrots diced
- 2 celery stalks chopped
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- 2 tbsp olive oil
- 2 tbsp fresh chives
- 1 tsp salt
- ½ tsp black pepper
Instructions
- In a large pot, heat olive oil over medium. Add onion, garlic, carrots, and celery. Cook 5–6 minutes.
- Stir in potatoes and broth. Bring to boil, then simmer 20 minutes.
- Lightly mash some potatoes for thickness.
- Stir in milk, cream, and half the cheese. Simmer 5–7 minutes.
- Season, garnish with chives and remaining cheese. Serve hot.
Notes
Blend part or all for a smoother texture.
Add bacon or spicy toppings for variation.
Substitute vegetable broth for a vegetarian version.